Moisten your lips and dive into something smooth.
Roasted pumpkin with citrus orange, onion and garlic infused with licoricey tarragon; Pumpkin and Orange Soup.
This dish will topple any belief that vegan food can’t be super nourishing.
- When its f**king freezing outside and you need a nourishing creamy broth to warm you up
- When you’ve had a hard day at work and need a lift me up wholesome soup
- When time is of the essence and you have a starter to quickly rustle up for your dinner party
Pumpkin and Orange Soup was inspired when stumbling upon a quaint grocery shop in Shoreditch with my housemate, Rin. Laden with pumpkins and oranges and tarragon, I made my purchase. Back home, I dished up some soup for us and it was lush.
Pumpkin and Orange Soup is vegan and paleo.
- 1kg pumpkin
- 1tbs coconut oil, odourless
- 1 onion,
- 2tbs olive oil
- 2 cloves of garlic
- 750ml filtered water
- 1 orange
- Salt and pepper to season
- Few sprigs of tarragon
- Sprouted beans (optional)
- Preheat oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Place the pumpkin in an ovenproof dish and baste with coconut oil.
- Bake the pumpkin in the oven for about 40 minutes. Remove from the oven and set aside to cool.
- Once cooled and remove the seeds.
- In a large saucepan, sauté the onion and garlic in the olive oil for a couple of minutes until the onion turns translucent. Pour in the water. Add in the pumpkin puree and orange flesh.
- Place the broth in a high-speed blender in batches and whizz till a fine consistency. Transfer to another saucepan.
- Bring to the boil. Season to taste.
- Garnish with tarragon and sprouted beans.
- Serve warm.